Keto Veggie Bake Recipe

About this recipe

A delicious and low-carb dinner option featuring a cheesy vegetable topping on a keto-friendly almond flour crust. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 200G All Things Butter Unsalted Butter
• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• - Cathedral City Mature Cheddar Cheese
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 180G Tenderstem Broccoli Organic Frozen
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• NaN Old India Blanched Ground Almond Flour
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. In a mixing bowl, combine 2 cups of almond flour, 1/4 cup of melted butter, and a pinch of salt. Mix until a dough forms.
3. 3. Press the almond flour dough evenly onto a parchment-lined baking sheet to form a crust. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool.
4. 4. In another bowl, mix 8 oz of cream cheese with 1 tsp of Italian seasoning until smooth.
5. 5. Spread the cream cheese mixture evenly over the cooled almond flour crust.
6. 6. Top with 1 cup of steamed and chopped courgette, 1 cup of steamed and chopped broccoli, and 1/2 cup of diced red bell pepper.
7. 7. Sprinkle 1 cup of shredded cheddar cheese evenly over the vegetables.
8. 8. Return the baking sheet to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
9. 9. Remove from the oven, let cool slightly, cut into squares, and serve.